Fatty acid composition of food fats.
01 Oct 1958-Journal of The American Dietetic Association (J Am Diet Assoc)-Vol. 34, Iss: 10, pp 1065-1071
About: This article is published in Journal of The American Dietetic Association.The article was published on 1958-10-01. It has received 38 citations till now. The article focuses on the topics: Linoleic acid & Polyunsaturated fatty acid.
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TL;DR: It is shown that minimal levels of serum cholesterol were achieved with oils with an iodine number of about 100, and that more highly unsaturated oils were not more effective, which implies that monounsaturated acids are half as effective as the diene, linoleic acid, the primary polyunsaturated acid in vegetable oils.
1,480 citations
TL;DR: Data from the Chicago Western Electric Study show an inverse association between fish consumption and death from coronary heart disease, especially nonsudden death from myocardial infarction.
Abstract: Background Epidemiologic data on the possible benefit of eating fish to reduce the risk of coronary heart disease have been inconsistent. We used data from the Chicago Western Electric Study to examine the relation between base-line fish consumption and the 30-year risk of death from coronary heart disease. Methods The study participants were 1822 men who were 40 to 55 years old and free of cardiovascular disease at base line. Fish consumption, as determined from a detailed dietary history, was stratified (0, 1 to 17, 18 to 34, and >35 g per day). Mortality from coronary heart disease, ascertained from death certificates, was classified as death from myocardial infarction (sudden or nonsudden) or death from other coronary causes. Results During 47,153 person-years of follow-up, there were 430 deaths from coronary heart disease; 293 were due to myocardial infarctions (196 were sudden, 94 were nonsudden, and 3 were not classifiable). Cox proportional-hazards regression showed that for men who consumed 35 g ...
831 citations
TL;DR: The results support the conclusion that lipid composition of the diet affects serum cholesterol concentration and risk of coronary death in middle-aged American men.
Abstract: Over twenty years ago, we evaluated diet, serum cholesterol, and other variables in 1900 middle-aged men and repeated the evaluation one year later. No therapeutic suggestions were made. Vital status was determined at the 20th anniversary of the initial examination. Scores summarizing each participant's dietary intake of cholesterol, saturated fatty acids, and polyunsaturated fatty acids were calculated according to the formulas of Keys and Hegsted and their co-workers. The two scores were highly correlated, and results were similar for both: there was a positive association between diet score and serum cholesterol concentration at the initial examination, a positive association between change in diet score and change in serum cholesterol concentration from the initial to the second examination, and a positive association prospectively between mean base-line diet score and the 19-year risk of death from coronary heart disease. These associations persisted after adjustment for potentially confounding factors. The results support the conclusion that lipid composition of the diet affects serum cholesterol concentration and risk of coronary death in middle-aged American men.
706 citations
TL;DR: Results support the hypothesis that dietary beta-carotene decreased the risk of lung cancer, and there is no evidence that dietary carotenoids affect these other risks in any way.
432 citations
TL;DR: A high carbohydrate diet with generous amounts of dietary fiber may be the treatment of choice of diabetic patients requiring sulfonylureas or less than 30 units of insulin per day.
299 citations
References
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TL;DR: The rural Central American subjects, both male and female, were shown to have lower mean cholesterol levels at all ages studied than did the other groups and these Guatemalan populations appear to be a useful place to evaluate the relative importance of serum beta-lipoprotein and cholesterol levels in atherogenesis.
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